Janet L. Doane, released Almond Essence in August 2005. It is a unique cookbook of dairy substitutes focused on almonds and other nuts and nut milks. Her collection spans ice cream to kefir to bisques. She has provided a few sample recipes, such as the following, from her book:
“We use sunflower seed cheese in any recipe that normally would call for sour cream, cheese, or yoghurt. It has found its way to roasted veggies, salads, soups, crackers, fruits, green chilies, and much more. Sprouted seed cheese is an enzyme-rich food that will last 2 – 3 days, covered, in the refrigerator. Sometimes the cheese becomes a bit grey from oxidation, but this doesn’t seem to affect the taste. The lemon juice usually keeps the cheese white and bright. Leaving the skins on the sunflower seeds makes the seed cheese greyer. Taking them off makes the cheese whiter and smoother." Ingredients:
*Ume Plum Vinegar contains high amounts of sea salt. Directions, next page
Put sunflower seeds in large bowl. Cover with several inches pure water. Let soak 4 – 8 hours. Pour water off. Cover again with cool tap water. Gently rub seeds between palms of hands to remove skins, which will float to the surface.Pour most of the water and the floating skins off. Repeat process several times. Tip: Pour the skins and water through a strainer to catch the few seeds that escape. These can be sorted out, or fed to the birds – they will love them!When most of the skins have been removed, pour all the water and seeds through a strainer. Drain.Place seeds in blender or food processor with almond milk or water, lemon juice, garlic, vinegar, and salt (if apple cider vinegar is used).Blend, adding more liquid if necessary. When using a food processor, scrape mix down from the sides once or twice. Transfer to a serving or storing container. Cover leftovers and refrigerate for 2 – 3 days.